i included a vegetable not typically used in tacos.
baby bok choy. it's crisp and has a nice flavor.
slicing the ends off i realized the end cuts resemble roses. isn't that sweet? as if God knew that cooks would get a giggle from that fact. and i did. giggle. then i showed the hubs but he didn't giggle .. rather, he uttered one of those mono-syllable-guttural responses that men do sometimes, like a poker faced, "huh." i love that guy. wink. i knew that celery had much the same resemblance but
baby bok choy?
serendipity if you ask me...
so into a bowl is chopped baby bok choy,
red onion, tomatoes, and cilantro.
i *love* cilantro.
the hubs? not so much.
avocado is always center stage.
and a creamy concoction of
sour cream, lime juice, and pepper.
frozen talapia was taken from the deep freeze then thawed, drained, and patted dry. on a cookie sheet went a piece of parchment paper and the fish which had chipotle seasoning, juice of half a lime, and olive oil on each side. then into a 425 preheated oven for about 20 minutes. during that 20 minutes i prepared the other ingredients listed above so this recipe is a little backwards.
my deepest condolences.
last step before bringing the oven cooked fish out was to to heat up corn tortillas on our stove griddle.
nice and hot and perfect edge crisp.
then you simply build your taco
and make your taste buds dance and sing.
just that simple. yUm.